Mushrooms for the winter can be prepared both fresh and processed. The easiest way to preserve is to clean the mushrooms without water, quickly freeze them, store them in the freezer, and after defrosting the mushrooms are almost as fresh. If there is not enough space in the freezer, the mushrooms can be boiled in a small amount of water until half cooked, when they are greatly reduced in size - freeze.
Marinated mushrooms
Marinade for 1 kg of prepared mushrooms: 75 g of water, 25 g of table salt, 250 g (1 tbsp.) 6% table vinegar.
Place the prepared mushrooms in a colander, dip them in cold water several times, let the water drain, and then immediately cook in the marinade. Pour 75 g of water into an enamel pan, add salt, 1 glass of table 6% vinegar (per 1 kg of prepared mushrooms), put on fire, bring to a boil, then put the mushrooms in the marinade and cook at low boil until tender. Remove the foam that forms on the surface with a slotted spoon. When cooked, the mushrooms release their juices, and everything becomes covered in liquid. Cooking is considered complete. As soon as the mushrooms sink to the bottom. Then add 10 g of sugar, 2 g of citric acid, 6 grains of allspice, bay leaf, 1 g of cinnamon, heat again to a boil and immediately distribute evenly into prepared, steamed jars. If there is not enough marinade, you can add boiling water to them. Fill the jars 1 cm below the top of the neck, cover with lids. Place in a saucepan with heated water and sterilize at low boiling water: jars with a capacity of 0.5 l - 20 minutes, with a capacity of 1 l - 25 minutes. After sterilization, roll up the jars and cool.
Mushrooms in spicy brine
Mushrooms; brine: 5 liters of water, 16 tsp. salt and 16 tsp. without a slide of sugar, 8 tsp. vinegar essence, cinnamon, cloves, allspice to taste, bay leaf.
Rinse the mushrooms well, peel and boil in plenty of water for 1 hour, skimming off the foam. Then rinse. Prepare brine6 for 5 liters of water - 16 tsp. salt and 16 tsp. without a slide of sugar, 8 tsp. Vinegar essence, cinnamon, cloves, allspice to taste, bay leaf. Boil the brine, put the boiled mushrooms in the brine, cook for 10 minutes. Then pour out the brine and rinse the mushrooms. Prepare a new brine with the same ingredients. Cook mushrooms in it for 15 minutes. Place in prepared jars (1.5 cm from the neck) and roll up. Cool and store in a cool place.
Canned pickled mushrooms
For a 0.5-liter jar - 700 g of fresh mushrooms, 30 g of 5% vinegar, 8 g of salt, 3 g of sugar, 1 bay leaf, 1-2 pieces of hot and allspice.
Prepare and boil the marinade mixture at the rate of: per 1 liter of water – 60-80 g of salt and 30 g of sugar. Boil the mushrooms for 25-30 minutes. in salted water (15 g of salt per 300 g of water), stirring and skimming. Place spices in jars and pour in vinegar. Then quickly place hot boiled mushrooms in them and pour hot sauce over them. Roll up the jars with lids and sterilize in boiling water: 0.5-liter jars - 15 minutes, liter jars - 20 minutes.
Mushroom salad
For a 0.5 liter jar: 450 g boiled mushrooms, 25-30 ml vegetable oil, 10 g vinegar essence 80%, herbs, 2 pcs. hot and allspice pepper, 0.5 tbsp. sugar, 0.5 tbsp. salt.
Sort out the fresh mushrooms, rinse thoroughly under running water, separate the stems and caps, place in a pan with salted water and cook over moderate heat until the mushrooms settle to the bottom. And the broth will not become transparent. Prepare a sauce from vegetable oil, vinegar, black hot and allspice, finely chopped herbs, sugar and bay leaf. Place the mushrooms in jars, pour hot sauce 2 cm below the top of the neck, cover with lids and sterilize 0.5 liter jars for 40 minutes. Immediately roll up and place lids down to cool.
Mushrooms in brine
Mushrooms canned in this way contain little salt and can be used as fresh.
Acidify mushrooms boiled in salted water with a pinch of citric acid, pour in hot brine prepared at the rate of 10 g of salt per 1 liter of water. Fill the jars 1.5 cm below the neck. Mushrooms must be sterilized at a temperature of 90 or at moderate boiling for 80-100 minutes. Depending on the capacity of the cans. After sterilization, roll up the jars and put them in a cool place. After 2 days, the mushrooms are again sterilized 1-2 times at the same temperature for 60-90 minutes.
Porcini mushrooms in tomato puree
600 g porcini mushrooms, 400 g tomato puree, 50 ml vegetable oil, 0.5 tbsp. salt, 200 g sugar, 1 tsp. table vinegar, bay leaf and cloves to taste.
Wash the porcini mushrooms, chop and simmer until soft in their own juice or with the addition of vegetable oil. Add salt and sugar to the prepared tomato puree. Mix the vinegar well and add the mushrooms. Then bring to a boil, place in hot liter jars and sterilize for 80-90 minutes. roll up and cool.
Mushrooms in tomato puree
600 g mushrooms. 400 g of tomato puree, 1-2 bay leaves, salt, citric acid and vinegar to taste.
Stew the prepared mushrooms in a closed saucepan in their own juice until soft, add hot puree of fresh tomatoes, seasoned with salt and sugar. Heat the mixture to a boil, acidify with citric acid and vinegar, place in glass jars, close with lids and sterilize 0.5-liter jars in moderately boiling water for 30 minutes, liter jars for 40 minutes.
Mushroom caviar “Full cheeks”
For 1 liter of any fresh mushrooms: 300 g carrots, 300 g onions, 1 tbsp. vegetable oil, 1 tsp. Vinegar, salt - to taste.
Mince onions, carrots and mushrooms separately. Sauté the onion in vegetable oil, then add the carrots and finally the mushrooms. Mix everything well, put it in a saucepan, pour the remaining oil from the pan, add salt to taste and simmer over low heat, stirring constantly, for about 1 hour. 5 minutes before the end of cooking, pour in 1 tsp. vinegar. Immediately roll the caviar into prepared sterilized jars.
Fresh mushrooms for frying
For a 0.5-liter jar of mushrooms - 25 g of salt, 1 tsp. table vinegar.
Cut the peeled and washed tubular mushrooms into pieces, sprinkle with salt, mix thoroughly, place in glass jars, add vinegar, cover with books and sterilize in boiling salted water for 30 minutes. Use these canned foods for frying. Before cooking, rinse them in clean water to remove vinegar and excess salt.
Fried mushrooms
For 1 kg of mushrooms - 350 g of butter (or lard, vegetable fat, vegetable oil), 20 g of salt.
Cut the prepared fresh mushrooms into pieces. Heat the oil in a cooking vessel, put mushrooms and salt in it, cover with a lid and cook at low boil for 45-50 minutes. Then fry the mushrooms in the same bowl without a lid until all the moisture (mushroom juice) has evaporated and the oil becomes clear. Place the hot mushrooms in heated jars, pour melted butter on top so that it covers the mushrooms with a layer of at least 1 cm. Close the jars and sterilize them in boiling salted water: 0.5-liter - 25-30 minutes, liter - 35 -40 minutes. Be sure to store jars in a dark place.
Mushrooms “Scented”
For 1 kg of mushrooms – 30 g of salt, 1 tsp. vinegar essence, 4-5 grains of allspice, 2-3 cloves, 2 bay leaves, 2-3 cloves of star anise, cinnamon, 1/3 tbsp. mushroom broth.
Cut the prepared mushrooms into pieces and boil in boiling water containing salt and spices for 10-12 minutes. Then free the mushrooms from liquid, add vinegar essence diluted in mushroom broth with spices, mix thoroughly and place in clean, scalded glass jars, close with lids and sterilize.
Stewed mushrooms
1 kg of wild mushrooms, 350 g of sunflower oil, 100 g of finely chopped onion, 10-12 peas of bitter and allspice, bay leaf and 1 tbsp. l. salt.
Cut the sorted, peeled and thoroughly washed mushrooms. Boil the prepared mushrooms in water for 4-5 minutes. (add 20 g of salt and 3 g of citric acid per 1 liter of water). Throw the boiled mushrooms into a colander, let the water drain, place in a saucepan and add 350 g of sunflower oil, 100 g of finely chopped onion, 10-12 peas each of hot and allspice, bay leaf and 1 tbsp. salt. Stir the mixture and simmer over moderate heat for 40 minutes, and then place it while hot into dry, heated jars. Cover the jars with metal boiled lids, and sterilize 0.5-liter jars in boiling water for 2 hours. After processing, lightly seal the lids, and after 2 days, sterilize the jars again for 40 minutes in boiling water. Then seal the jars hermetically and cool.
Solyanka with mushrooms
1 liter of sunflower oil, 1.5 kg each of carrots, onions, fresh cabbage, fresh cucumbers, 3 tbsp. sugar, 1 tbsp. vinegar essence, 0.5 kg of sweet pepper, 0.5 kg of tomatoes, 300 g of boiled mushrooms, salt, pepper - to taste, 3-4 bay leaves.
Boil the oil, add chopped carrots, boil for 5 minutes. Then add the chopped onion and boil for 5 minutes. Add sugar and shredded cabbage, cook for another 58 minutes. Add cucumbers and peppers, cut into slices, vinegar, mushrooms, tomatoes cut into slices, bay leaf, salt and pepper to taste. Mix everything thoroughly. Simmer for 30-40 minutes, place hot in jars, and roll up.
Hot pickled mushrooms
For 1 kg of mushrooms - 20 g of salt. When packaged in liter jars - 2 bay leaves, 1 clove of garlic (cut into slices), 3-5 grains of allspice, 5-8 grains of black pepper, dill, sunflower oil (preferably with flavor).
Pour some water into the bottom of an enamel pan, add salt and add mushrooms. Boil for 20-25 minutes. Ready mushrooms should settle to the bottom. Cool. Place peppercorns and bay leaves on the bottom of a clean, scalded jar. Place a layer of mushrooms, 1-2 cloves of garlic, mushrooms, dill, etc. Fill the jar up to the shoulders. Knead slightly and drain off excess water. Place a bay leaf on top and pour 0.5 cm of sunflower oil. Cover the jars with plastic lids. Keep refrigerated.
Cold pickled mushrooms
For 1 kg of mushrooms – 30 g of salt, 1 clove of garlic (cut into slices), fresh dill.
The cold salting method is used for mushrooms that do not require pre-cooking (mushrooms, milk mushrooms, russula). Svinushki, milk mushrooms, volushki and white mushrooms should be soaked for 3 days in brine before salting (per 1 liter of water - 10 g of salt and 2 g of citric acid). Sprinkle a layer of salt on the bottom of the container, lay the mushrooms in layers, sprinkling with salt, sprigs of dill and cloves of garlic. Cover with a plate of smaller diameter than the container and place the weight. After 1-3 days, the mushrooms will give juice and settle. After this, you can add fresh mushrooms on top (also sprinkling them with salt and seasonings) or transfer the mushrooms to glass jars. The mushrooms should be completely covered with the resulting brine. Place the containers in the refrigerator for 1.5 months for lactic acid fermentation.
Mushrooms in salt
Hard mushrooms (tubular, boletus, govorushki, etc.) per 1 kg of peeled mushrooms - 150-200 g of salt.
Peeled mushrooms are weighed, cut into thin slices, laid out on planks or racks and left to wilt slightly in the sun. Then they are mixed in a basin with a weighed portion of salt so that they are well salted (in poorly salted places, dangerous bacteria can multiply, which cause severe poisoning), but do not break. Dry, clean jars are filled with mushrooms so that there are no air bubbles between the mushrooms, the surface is covered with a thin layer of salt and the jars are closed with metal lids or tied with double cellophane or parchment, which should be wetted on top.
Mushroom concentrate
1 kg of fresh mushrooms, 0.5 l. water, 60 g salt.
Peeled, washed mushrooms are finely chopped, salted and boiled in part of water until softened under the lid. Then add the remaining portion of water and cook further. Soft mushrooms with juice are crushed and evaporated in a wide saucepan so that the concentrate thickens slightly, pour it boiling into small jars (12 mm below the rim), wrapped in a damp towel, secure the lids and sterilize for 90 minutes at 100 degrees. After 2 days, a second sterilization is carried out (45 minutes at 100*C), and for long-term storage - another third sterilization after 2 days (the same as the second). Store in a cool place.
Frozen mushrooms
Ingredients: freshly picked young mushrooms of all types, salt, citric acid.
Peeled mushrooms are washed in water, cut into pieces, gradually poured into boiling salted and slightly acidified water and boiled for about 5 minutes. The strained mushrooms are cooled in a saucepan or basin with chilled water. Well-dried mushrooms are laid out in one layer on foil and frozen in the lower part of the freezer, which at this time is set to the maximum degree of cold (-23 or -26 degrees). Frozen mushrooms are placed in plastic bags in portions for one-time use, they are labeled and the air is squeezed out of the bags. Mushrooms are stored in the freezer. Mushrooms are not defrosted before use, but frozen, immersed in boiling water and consumed without residue.
Mushroom caviar with tomatoes
1 kg of mushrooms, 200 g of onions, 300 g of tomatoes, vegetable oil, salt, pepper.
Boil the peeled and washed mushrooms for 20 minutes in salted water, then drain in a colander, rinse under running water and cool. Then pass them through a meat grinder and fry for 30 minutes in vegetable oil. Lightly fry finely chopped onions and sliced tomatoes. Then mix everything, add salt and pepper to taste, and fry again for 10 minutes. Place the hot mass into jars, close with metal lids and heat treat twice - first sterilize the jars for 45 minutes, then keep for 2-3 days at room temperature and sterilize again for 60 minutes.
Chanterelles “For a gourmet”
1-2 kg chanterelles, 1-2 bay leaves, 1 bunch of herbs (dill, parsley, celery), 1 onion, 1 tsp. sugar, 100 ml vinegar essence (25%), 1.25 l water, salt.
Peel the mushrooms, wash them, boil them in boiling salted water, drain the water. Place in jars, topped with onion rings, seasoning and herbs. Cook a marinade from water, vinegar, salt and sugar with the addition of bay leaf. Cool and pour cold over the mushrooms. After 8 days, drain the marinade, bring to a boil and pour hot over the chanterelles again. Pasteurize the finished jars for 1.5 hours in boiling water. Roll up hermetically.
Canned mushroom soup
For a half-liter jar: 250 g of porcini mushrooms, 170-200 g of red tomatoes, 130 g of carrots, 50 g of parsley root, 20 g of onions, 15 g of salt, 5 g of sugar, parsley and celery, 1 bay leaf, 3- 4 grains of allspice and bitter pepper.
Cut off the caps of porcini mushrooms, peel the stems, rinse and cook them together with carrots and parsley roots for 25-30 minutes. Cut the cooked mushrooms and vegetables into small strips, add tomatoes cut into slices. Filter the decoction of mushrooms and vegetables through cheesecloth, add salt, sugar and heat to a boil. (Since usually more broth is obtained than is required for pouring, it is boiled twice). Place celery and parsley, a small head of peeled onion, spices and, if desired, a clove of garlic at the bottom of the jar. Then add a mixture of mushrooms and vegetables and pour in the broth. Sterilize half-liter jars for 20 minutes, liter jars for 30 minutes.
There is nothing tastier than crispy and aromatic mushrooms on the holiday table or as an addition to dinner. The cooking options presented below are suitable for both wild mushrooms and those cultivated by humans. Let's consider all the subtleties and rules for pickling mushrooms for the winter in jars according to delicious recipes.
Preparing the main product for canning
Before you start cooking, any type of mushroom must be carefully processed. To do this, sort out the collected forest fruits and remove spoiled and unedible parts. Clean off dirt, remove damage and root parts.
In order to better marinate the mushrooms in jars, it is recommended to put them evenly and identically.
Advice! In honey mushrooms, the film is additionally removed from the surface of the cap. Otherwise, the finished snack will be bitter.
For large mushrooms, the stem is separated from the cap. The last part is cut into pieces. To prevent chopped mushrooms from darkening, they must be soaked in a special solution. Pour 1 liter of liquid, 1/2 tsp citric acid and 10 g of coarse salt into a bowl. In such a solution, the product will not lose its attractive appearance.
Quick recipe for pickling champignons
The method of preparing mushrooms is simple, requiring a minimum of time, effort and ingredients. Thanks to this, the appetizer is perfect for a holiday table or for a variety of lunch dishes.
Products:
- champignons - 1.2 kg;
- granulated sugar - 45 g;
- rock salt - 20 g;
- vinegar 9% - 80 ml;
- oil - 80 ml;
- allspice peas - 10 granules;
- bay leaf - 3 leaves;
- carnation - 3 inflorescences.
- Prepare the main component: sort, clean and rinse. Allow excess moisture to drain.
- Pour the required amount of liquid into a separate pan, add salt, sugar, butter. Bring to a boil and add acid and prepared spices. Add the mushrooms, boil and continue cooking over medium heat for 7 minutes.
- Place the champignons in a sterile container and cover with nylon lids. Leave on the counter to cool and put in a cool place. After 5-7 hours, mushrooms marinated at home can be served.
Chanterelles for the winter
Almost every person will be pleased to taste a fragrant snack made from red forest gifts in the cold winter. The finished preserve can be served with a small amount of butter, herbs, or as an additional component to fried or boiled potatoes. Pickling mushrooms at home is easy, and a step-by-step recipe will tell you how to do it correctly.
Products:
- chanterelles - 1.5 kg;
- allspice - 6 peas;
- oil - 100 ml;
- table vinegar - 40 ml;
- garlic - 2 cloves;
- rock salt - 2.5 tbsp;
- bay leaf - 2 leaves.
- Place the sorted chanterelles in a deep container and rinse with cold water. Place in a saucepan, add filtered liquid, add salt, oil, spices and peeled garlic cloves.
- After boiling, cook on low heat for 60 minutes. It is necessary to regularly remove the foam formed on the surface. A quarter of an hour before being ready, add the laurel.
- Tamp the chanterelles into sterile jars, pour in vinegar and roll up. Turn the container over, cover and leave until cool. Store in a cool place.
As a result, the specified number of components yields 4 jars with a capacity of 500 ml.
Russula for the winter
Crispy, savory mushrooms with a bright taste will be appreciated by adults, friends and even children. Let's look at how to preserve mushrooms.
Products:
- clean filtered water - 550 ml;
- small russula - 1.2 kg;
- vinegar essence 30% - 70 ml;
- onion (small size) - 0.3 kg;
- granulated sugar - 1 tsp;
- bay leaf - 2 leaves;
- cloves - 3 inflorescences;
- allspice peas - 20 g;
- rock salt - 25 g.
Prepare the mushrooms, rinse. Place in a saucepan, add water and lightly salt. Bring to a boil and cook for 10 minutes. Filter, dry.
Pour spices, peeled onions into whole heads, and vinegar into the marinade water. Bring to a boil, add the main ingredient and continue cooking for 7 minutes.
Place the russula in sterile jars along with the onion. Boil the marinade again and pour into containers with the contents. Seat tightly, turn over and cool.
Honey mushrooms for the winter
Pickled honey mushrooms go perfectly with boiled potatoes. Men will truly appreciate such a delicious canned snack. We suggest considering a recipe for how to roll up mushrooms in jars for the winter. From the presented quantity of components you will get 1 liter jar.
Products for 1 liter of marinade:
- fresh honey mushrooms - 1 kg;
- dill umbrellas - 1 pc.;
- garlic - 2 cloves;
- water - 1 l;
- plain and allspice black pepper - 9 pcs.;
- cloves - 2 inflorescences;
- granulated sugar - 30 g;
- rock salt - 30 g;
- vinegar essence - 20 ml;
- laurel - 1 leaf.
Let's start cooking:
- Place the peeled mushrooms in a deep bowl, fill with clean water and leave for 60 minutes. This is required so that all excess dirt is removed without difficulty. Carefully and well rinse the main ingredient.
- Add salt to clean mushrooms, stir, pour in the required amount of liquid. Place on the stove, and after boiling, cook for half an hour. If foam forms on the surface, remove it.
- Let's move on to preparing the marinade. Pour the required amount of liquid into a separate container. Add salt, sugar and prepared spices. Bring to a boil, add acid and cook for a few more minutes.
- Strain the honey mushrooms through a colander or sieve. Rinse with cooled boiled water and put back into the pan. Combine with the marinade, leaving 450-500 ml in the container. Place on the stove and cook for a quarter of an hour.
- Remove the peel from the garlic cloves. Chop into rings.
- Sterilize jars and lids. And place garlic slices and dill umbrellas on the bottom of each.
- Using a slotted spoon, place the mushrooms into containers. Pour in the remaining hot marinade. Roll up tightly, turn over and leave to cool.
Canned porcini mushrooms
Receiving guests is easy and simple if you have a few delicious canned jars in your arsenal.
Products:
- porcini mushrooms - 10.5 kg;
- filtered water - 3 l;
- vinegar essence - 1 tbsp;
- rock salt - 7.5 tbsp.
For the marinade:
- liquid - 2 l;
- rock salt - 2 cups;
- vinegar essence - 70 ml;
- citric acid - 3 g;
- cinnamon - 1 g;
- laurel - 10 leaves;
- allspice - 20 peas;
- cloves - 10 inflorescences.
Let's figure out how to properly pickle mushrooms for the winter.
- Prepare mushrooms: sort, remove rotten and damaged areas. Rinse thoroughly, cut into equal pieces. Place back into the container, combine with water, acid and add salt. Place on the stove, and after boiling, cook for a quarter of an hour. Strain through a sieve.
- Pour the liquid into a deep saucepan, add acid, salt and other spices. Bring to a boil, cook for 5 minutes.
- Place the prepared porcini mushrooms in sterile jars, pour over the hot marinade, roll up and turn over. Leave on the kitchen counter for at least a day, and then transfer to the refrigerator.
Oyster mushrooms for the winter
For cooking you will need small, whole mushrooms. It is important to remember that before cooking it is necessary to process the main ingredient and rinse thoroughly. Long legs should not be left, as they look ugly and taste a little harsh. To obtain a richer taste and aroma, it is recommended to let the preparation stand for 7 days. Let's look at a step-by-step recipe for canning mushrooms in jars for the winter.
Products:
- oyster mushrooms - 2.2 kg;
- dill umbrellas - 30 g;
- black and allspice - 20 peas;
- carnation inflorescences - 10 pcs.;
- rock salt - 90 g;
- granulated sugar - 45 g;
- wine vinegar - 60 ml.
- First of all, you need to process the mushrooms. Rinse thoroughly, place in a saucepan and add dill umbrellas, cloves, and two types of pepper.
- Fill with clean filtered water so that the oyster mushrooms have plenty of room. Place on the stove and bring to a boil.
- Add salt, sugar and mix well. The main thing is that all bulk components dissolve.
- Pour in the acid, reduce the heating temperature and continue cooking for half an hour. Cover, cool and place in treated sterile containers.
- Pour marinade over it and seal tightly. Place in the refrigerator. Ready oyster mushrooms are recommended to be consumed within 30 days.
Boletus mushrooms for the winter
Valuable and noble mushrooms. By adding even a small amount of a forest component, the dish acquires a bright aroma and delicate taste. Gourmets especially appreciate this ingredient. Let's figure out how to properly marinate boletus mushrooms.
Products:
- main ingredient - 1.2 kg;
- black pepper - 10 peas;
- essence - 4 tsp;
- bay leaf - 3 pcs;
- cloves - 5 inflorescences;
- ground cinnamon - 1/2 tsp;
- garlic - 4 cloves;
- rock salt - 30 g;
- granulated sugar - 30 g.
We cook boletus mushrooms in the same simple way:
- First of all, you should prepare the mushrooms for preservation. Sort through and remove inedible and spoiled fruits. Rinse well in plain water. Cut into medium pieces. Place a little salt in a saucepan, add liquid and cook for half an hour after boiling.
- Strain through a sieve and rinse. Pour the required amount of water into a suitable saucepan, add salt, sugar and prepared seasonings. Bring to a boil, stirring regularly. The main thing is that the bulk ingredient is completely dissolved.
- Place mushroom pieces into the hot brine and continue cooking for 10 minutes. Pour in the acid and cook for another 5.
Everyone is familiar with the situation when, when going for mushrooms in the nearest forest, sometimes you don’t know what you will eventually be able to find and collect. It's like a nice lottery, where the prize could be a delicious dinner, fried, boiled, baked mushrooms with all the sauces and all the side dishes. What if you hit the jackpot? You came to the forest, and there were mushrooms there, apparently and invisible. And we can’t leave it, and the question is brewing: where are we going to put them in such numbers later? If you don’t eat it overnight, it will spoil in the refrigerator. Common situation? Stand looking at all this beauty on the stumps and under the trees and feel sad. But there is no need to be sad, because we will prepare mushrooms for the winter in every possible way. In today’s article I want to show you the most delicious and simple recipes on how to prepare pickled mushrooms for the winter in jars.
Pickled porcini mushrooms for the winter - a simple recipe for cooking and preserving
I’ll start with porcini mushrooms, firstly, because I love them very much, and secondly, because many people are looking for recipes on how to prepare porcini mushrooms for the winter. I believe that pickling is one of the most reliable and delicious ways to preserve mushrooms. They store well and are ready to eat, just open the jar. Of course, dried mushrooms will allow you to fry them or make soup, just like frozen ones, but we’ll talk about that another time. Now about how to preserve mushrooms for the winter in jars.
Since it is not possible to know in advance exactly how many kilograms of mushrooms you can bring from the forest, I will give approximate volumes and will be based on the amount of marinade that will be required for preservation.
To marinate porcini mushrooms you will need:
- fresh porcini mushrooms,
- salt - 1 tablespoon,
- sugar - 3 tablespoons,
- vinegar 9% - 80 grams,
- peppercorns - 6 peas,
- allspice - 6 peas,
- bay leaf - 3 pieces,
- garlic optional - 1 clove per jar.
Preparation:
1. Be sure to prepare sterilized jars in advance. Small jars are suitable for pickling mushrooms, but you can use any jars you have at home. Cans are also easy to buy in the store. But don't forget to buy lids for them. The lids also need to be sterilized. To do this, just boil them in a saucepan for about 5 minutes.
2. Clean the mushrooms from any remaining soil and forest debris. To do this, rinse them with your hands under running water, and cut off the ends of the legs with a knife in those places where the soil has become ingrained.
Then, pour water into a large container and rinse the mushrooms. By the way, if you add salt to the washing water, then all the worms and larvae that were previously hiding in them will come out of the mushrooms.
3. Place the mushrooms in a large saucepan or basin, add water to cover them completely and place over medium heat. Let the mushrooms boil and reduce the temperature slightly so that the water and foam that appears do not run off onto the stove.
During the boiling process, the foam must be removed; it contains residual dirt and debris that could not be washed off with water. It often happens that something small goes unnoticed or is hidden somewhere in the cracks and folds of the mushroom.
Porcini mushrooms should be cooked for no more than half an hour. I usually cook for only 15 minutes the first time, since noble mushrooms do not require long cooking; boiling for too long only deprives them of taste and overcooks them.
4. After 15 minutes of boiling, remove the mushrooms from the stove and drain them. The first water is poured out; we won’t need it for the marinade, since it will still not be clean enough and a little sticky. Discard the mushrooms through a sieve or colander, if there are a lot of them, then in batches.
5. Prepare a marinade to marinate mushrooms for the winter. There are a lot of marinade recipes. This option offers a sweet and sour option, which is somewhat similar to a marinade for preparing cucumbers. Although, I know that some people don’t like adding sugar when pickling mushrooms, but I think it’s a matter of taste.
To prepare the marinade, pour a liter of water into a separate pan, add salt and sugar, add spices (except for garlic, which should be placed at the bottom of the jars before adding mushrooms), then put on fire and bring to a boil.
6. Add vinegar to the boiled marinade and immediately remove from heat. Stir and pour this marinade over the still hot, just boiled mushrooms. The mushrooms should be completely covered. That is, if you have a lot of them and there is not enough marinade, then prepare another portion with the same proportions and add. This will take very little time.
7. Place the mushrooms in the marinade (in the required quantity) back on the fire and bring to a boil, this is necessary for additional sterilization.
8. Using a large spoon or ladle, place the prepared mushrooms in the marinade into the prepared jars (if adding garlic, place one clove at the bottom of the jar). Try to fill them to the very top with liquid. The mushrooms will float to the top of the jar by themselves; you don’t need to press them down with anything.
Cover with hot, freshly sterilized lids and screw on.
Turn the twisted or rolled up jars onto the lid and leave to cool at room temperature.
There is another way of placing mushrooms in jars, in which the cooked mushrooms are first placed in a jar, and then pure marinade is poured on top. It is also quite suitable, and if you are more accustomed to closing jars this way, then use it. For me, the first method seems more reliable, since in this case there is absolutely no air left between the mushrooms, and therefore no possibility that the jars will explode later.
Marinated mushrooms for the winter - honey mushrooms in a classic marinade
In principle, honey mushrooms are also a very good and tasty type of mushroom. It’s especially great to marinate them if they are small. It’s great to harvest these mushrooms whole for the winter. Then it’s interesting to eat and they look just great in jars.
If you delve into the marinating recipe, there is no big difference with how porcini mushrooms are prepared for the winter. The only difference is the recipe, which you change to your taste. Put a little more sugar or salt, add bay leaf, pepper, garlic. You can even add a little onion to honey mushrooms. It is placed in small pieces at the bottom of the jar before adding the hot mushrooms and pouring the marinade over it. That is, just like garlic.
For those who want to see how pickled mushrooms are prepared for the winter, I suggest watching a video version of the recipe.
To marinate honey mushrooms according to this recipe you will need for 1 liter of water in the marinade:
- 1 tablespoon salt,
- 1 tablespoon sugar,
- 5 pieces. black peppercorns,
- 5 pieces. cloves,
- 5 pieces. bay leaf.
The marinating process is discussed in great detail. Mushrooms for the winter according to this recipe are very tasty and are perfectly preserved for a long time.
Marinated mushrooms for the winter without vinegar - butter with citric acid
In order not to repeat myself, I’ll tell you about an alternative method of pickling mushrooms for the winter - without vinegar.
I have been hearing the opinion for a very long time that pickling in vinegar is harmful and many have begun to abandon it. Of course, there is an alternative to preparing delicious mushrooms for the winter with vinegar - this is the most common citric acid. It also affects the taste of the product. I tried pickled mushrooms with citric acid, but I did not form a categorical opinion that such mushrooms become tastier. I'll let you decide what tastes best to you.
And I’ll tell you about how to pickle mushrooms without vinegar. For example, let's take boletus, because these mushrooms are also often found in our forests, and their preparation is slightly different from others.
To prepare butter for the winter without vinegar you will need:
- fresh boletus,
- salt - 1 tablespoon,
- sugar - 2 tablespoons,
- citric acid (powder) - 1 teaspoon,
- peppercorns - 4 pcs.,
- allspice - 1 piece,
- bay leaf - 2 leaves.
Preparation:
1. The first and most important thing to remember when preparing butter. If you are going to remove the film from the caps, do not wash the mushrooms first. The film becomes very slippery and extremely difficult to remove.
In general, this is a matter of long debate about whether it is worth removing the film from the butter caps. In this regard, mushroom pickers are divided into two camps. Some say that the film makes the butternut taste bitter, others say that the taste does not spoil. But I can find one common purpose in this. The film of boletus makes any broth and marinade thick and slimy. If you don't like it, be sure to remove the film.
The film is removed from dry mushrooms before washing. This is done almost like peeling jacket potatoes. Take a knife and use the flat of the blade to pick up the edge of the film on the cap and pull. The film will peel off almost entirely, leaving only a clean white cap.
Peeled boletus turns out very tender and tasty.
2. Clean the butternut legs from any remaining soil and dark spots, then place them in a saucepan and fill with water until it covers them completely.
3. Place the pan on the fire and let it boil. The mushrooms will constantly float, so stir them and swap the top and bottom layers.
4. Be sure to remove any foam that appears with a spoon and throw it away.
5. Boil the mushrooms for 20 minutes, then drain the water. Rinse the mushrooms in running water to remove the remaining broth.
6. In a separate pan, prepare the marinade: dissolve salt, sugar and spices according to the recipe in 1 liter of water. Bring to a boil and add citric acid. Let simmer for 2 minutes and remove from heat.
7. Place the butter in sterilized jars, but not filling them to the very brim, but only up to the “shoulders” of the jar. That is, the place where the bank begins to narrow.
8. Pour the freshly boiled marinade over the mushrooms and immediately screw on the sterilized lids. Turn over and wrap with a towel.
Ingredients:
- porcini mushrooms - 1 kg
- water - 100 ml
- table vinegar 3% -120 ml.
- salt - 1.5 tablespoons
- sugar -1/2 teaspoon
- black peppercorns -4 pieces
- cloves - 2 pieces
- bay leaf - 2 pieces
Cooking method:
To prepare porcini mushrooms for the winter according to this recipe, you need to pour water, vinegar into an enamel pan, add salt, sugar, pepper, cloves and bring to a boil.
Place the chopped mushroom caps and stems into the boiling marinade and cook for 30 minutes, skimming off any foam that forms.
Boiled porcini mushrooms for storing for the winter should be placed in prepared jars, add bay leaves and pour marinade over them.
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Sterilize jars for 20 minutes at 80 °C. Then the jars with porcini mushroom preparation prepared according to this recipe need to be hermetically sealed with lids and cooled.
Ingredients:
- mushrooms
- onion - 350 g
- carrots - 350 g
- salt, pepper - to taste
- vegetable oil for frying
Cooking method:
Boil the mushrooms until tender, drain in a colander, let the water drain, and cool.
Peel the carrots and onions, mince and fry in vegetable oil.
Mushrooms are also minced.
Mix carrots, onions and mushrooms, add pepper and salt to taste. Simmer over low heat for 40 minutes.
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The prepared mushroom preparation for the winter should be placed in glass jars and sterilized in boiling water: half-liter jars - 25 minutes, liter jars - 30 minutes. Close tightly. Store in a cool place.
1st method.
Ingredients:
- Saffron milk caps – 1 kg.
For marinade per 150 ml of water:
- salt - 1 teaspoon
- citric acid - 1.5 g
Cooking method:
To prepare mushrooms according to this recipe, fresh saffron milk caps need to be sorted, sorted by size, roots trimmed, and large mushrooms (caps and stems) cut into pieces. Preserve small saffron milk caps whole.
Cook the mushrooms for 15 minutes in the marinade.
Place the mushrooms in heated jars and pour in the filtered marinade in which the mushrooms were cooked.
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Cover the filled jars with prepared lids and sterilize at 60 °C: half-liter jars - 65 minutes, liter jars - 85 minutes. Immediately roll up the jars and cool.
2nd method.
Ingredients:
- mushrooms - 1 kg
For the marinade:
- water -3/4 cup
- salt - 1 teaspoon
- spices - to taste
- vinegar 8% - 1/2 cup
Cooking method:
To prepare mushrooms using this method, prepared young caps of saffron milk caps should be poured with salted boiling water and left for 2-3 minutes in a tightly sealed container, then drained in a colander or sieve and allowed to cool.
Video: Pickled saffron milk caps
Place the mushrooms in jars, pour cold marinade and close the lids.
Hot method.
Ingredients:
- oyster mushrooms -1kg
- salt - 60-100 g
For brine per 1 liter of water:
- vinegar 6-9% -1-2 tablespoons
- salt - 60-100 g
- pepper, spices - to taste
Cooking method:
To make a mushroom preparation for the winter according to this recipe, the caps boiled for 5-10 minutes must be transferred to sterile jars and filled with boiled brine.
Cover the jars with plastic lids and store in a cool place. The mushrooms will be ready to eat in 7 days.
Video: Pickled oyster mushrooms
For long-term storage of mushroom preparations prepared for the winter, add table vinegar to jars, roll up with metal lids and store in a cool room.
Cold way.
Ingredients:
- oyster mushrooms (caps) -1kg
- oak and cherry leaves - 1-2 pieces each
- salt - 60-100 g
Cooking method:
To prepare mushrooms this way, you need to sprinkle the bottom of the jars with salt and place the oyster mushroom caps with the plates facing up, sprinkling each row with salt. Add oak and cherry leaves.
Sprinkle the last layer with a thicker layer of salt, cover with a clean cloth and a circle on which to place a weight.
As the volume of mushrooms in the bowl decreases, you can add new portions of caps with salt. Keep the mushrooms at room temperature for 4-5 days, then put them in the refrigerator or cellar. They will be ready to eat in 30-40 days.
Before serving, mushrooms can be seasoned with unrefined sunflower oil, lemon juice or vinegar and sprinkled with onions. These mushrooms are good both as an independent snack and as an addition to meat, fish and potatoes.
Ingredients:
- mushrooms (milk mushrooms, podgruzdki, volnushki, serushki, russula, annular caps and some rows) -10 kg
- salt - 500 g
- garlic, parsley roots, horseradish, dill or celery, oak, currant, cherry leaves
Cooking method:
Dip the peeled and washed mushrooms in a sieve into boiling water for 5-8 minutes, then quickly cool by rinsing in cold water.
Place the mushrooms in jars and add salt and spices. Mushrooms salted in this way are ready for consumption in 7-10 days.
Look how delicious this mushroom appetizer looks in these photos:
Cooking method:
Chop the boiled mushrooms. Grate the carrots on a coarse grater. Cut onions and tomatoes into half rings.
Mix vegetables and mushrooms, add salt, add vegetable oil and simmer for 1 hour.
Add vinegar 2 minutes before the end of cooking.
Without removing from the heat, place the hodgepodge into sterile jars and seal with sterile iron lids. Wrap up and leave for 4-5 hours. Store in a cool, dark place.
Pickling honey mushrooms.
Ingredients:
- honey mushrooms -5 kg
- onion - 100 g
- dill -100 g
- allspice -2.5 tablespoon
- bay leaf -10g
- salt - 250 g
Video: How to pickle mushrooms for the winter
Cooking method:
Separate the mushroom stems from the caps, cut into noodles 1-2 cm thick, mix with the caps, wash and boil in salted boiling water for 15-20 minutes, then drain in a colander and cool.
Place spices (bay leaf, pepper, dill, chopped onion) on the bottom of the prepared dish, then cooled mushrooms in a 5 cm layer and spices, sprinkle with salt.
In this way, lay several layers of mushrooms. Cover the top with a cloth, put a circle and a weight.
Cool the mushrooms, distribute into jars and close.
Pickling milk mushrooms.
Ingredients:
- Milk mushrooms
- Currant leaf
Cooking method:
Wash the milk mushrooms, cut them and soak them in salted water (1 glass of salt per 10 liters of water) under pressure. Soak for 5 days, every day, changing the salt solution.
Place the soaked milk mushrooms in an enamel bowl, layering them with currant leaves; the top layer should be leaves.
Pour in brine at the rate of 1 glass of salt per 3 liters of water. Place a wooden circle on top and place a weight. Milk mushrooms are ready for consumption after 30 days.
Video: Harvesting mushrooms
Ingredients:
- Chanterelles - 1 kg
- Cloves - 2 pieces
- Bay leaf - 1 piece
- Allspice -5 peas
- Sugar - 1 teaspoon
- Salt - 1 tablespoon
- Vinegar 8.5% -2/3 cup
- Water -13 cups
Cooking method:
For this mushroom preparation, you need to cut off the legs of the chanterelles (in the place where the plates begin), boil the caps in salted water for 20-30 minutes and place in a colander to dry. Bring water with salt and vinegar to a boil, put mushrooms in it, cook for 20-25 minutes, add sugar and spices at the very end.
Video: Pickled chanterelle mushrooms
Not a single holiday can do without a base of pickled or salted mushrooms. This is an excellent stand-alone snack that can also be used in the preparation of other, more advanced dishes. Naturally, canning mushrooms has its own characteristics. Every housewife has her own recipes for these preparations in her arsenal, but she always wants to cook something unusual, new.
No holiday can do without a base of pickled or salted mushrooms
Thanks to this recipe, you can preserve any mushrooms until winter. These can be boletus, boletus and honey mushrooms. Their taste is slightly spicy, with a pleasant sourness. This is an incredibly crispy snack, ideal not only for a regular meal, but also for a celebration.
Required Products:
- 10 kg of mushrooms;
- 1.5 liters of water;
- 3 g citric acid;
- 400 g salt;
- 100 ml vinegar essence;
- 15 g bay leaves;
- 15 g cloves;
- 15 g cinnamon.
Cooking steps:
- Mushrooms need to be washed well, peeled and transferred to a saucepan.
- In a saucepan, add water, salt, add citric acid and spices, and boil.
- At the last minute of cooking, pour in the vinegar essence.
- Place hot into sterile and already dry jars, pour in the remaining broth.
- Cover the containers with lids and sterilize for 25 minutes, immediately after that seal tightly.
How to pickle mushrooms: step-by-step recipes and tips
A simple canning recipe (video)
Mushroom caviar in jars
You can preserve mushrooms not only whole, but also make caviar from them. In combination with carrots and onions, you get an amazing snack that will be the most popular among all preparations. Caviar can not only be served as side dishes, but also spread on bread and used as a filling for pies. It is very convenient and practical.
Products needed for caviar:
- 1 kg of mushrooms;
- 250 g onions;
- 250 g carrots;
- 50 g garlic;
- 10 ml of vinegar essence;
- 70 ml of any vegetable oil;
- 10 g allspice;
- 10 g bay leaves;
- 5 g pepper.
You can preserve mushrooms not only whole, but also make caviar from them Cooking steps:
- All mushrooms should first be washed, and then boiled and chopped in a meat grinder.
- The onion must be peeled and cut into slices.
- Wash the carrots, also peel and grate.
- Pour oil into a frying pan and add onions and carrots and fry.
- After this, the vegetables also need to be chopped in a meat grinder.
- Then all the products passed through the meat grinder must be placed in a frying pan, salt, spices and vinegar essence must be added.
- Garlic should be peeled, chopped and added to other foods.
- Fry until the liquid has evaporated.
Hot caviar needs to be placed in jars and sealed. The preserves are stored after cooling in the refrigerator.
Express preparation recipe
This recipe provides a quick way to harvest any forest products. The ease of preparation lies in the fact that you don’t even need to sort the mushrooms by variety; you can make an assortment of mushrooms. It will look amazing in jars. And on the table it will certainly stand out among other snacks.
Chicken mushrooms: cooking methods and description
Required components:
- 3 kg of mushrooms;
- 1.5 liters of water;
- 20 g salt;
- 5 g citric acid;
- 20 ml vinegar;
- 5 g bay leaves;
- 10 g peppercorns;
- 5 g cloves.
A quick way to harvest any forest products is suggested by this recipe. Quick cooking steps:
- Mushrooms must be washed and sorted; large ones must be cut into several parts.
- Pour water into a saucepan and boil, add mushrooms and cook for 15 minutes.
- After this, add all the other products and cook for another 3 minutes.
When ready, but hot, place in jars, compact tightly and pour in marinade, immediately seal tightly.
Vegetable preparations
Vegetable preparations for the winter are extremely popular, but they can be improved with the help of mushrooms. At the same time, the result is not just a simple snack, but a full-fledged dish that can be safely placed on the table even on a holiday.
Required Products:
- 2 kg of mushrooms;
- 1 kg cabbage;
- 1 kg carrots;
- 0.7 kg of onion;
- 1 kg of tomatoes;
- 20 g salt;
- 15 g pepper;
- 10 g bay leaves;
- 10 g cloves.
Vegetable preparations for the winter are extremely popular, but they can be improved with the help of mushrooms Cooking steps:
- Carrots and onions need to be peeled and immediately cut into thin strips, put in a frying pan, add oil and fry, pour into a pan.
- The cabbage should be chopped into thin strips and placed with other vegetables.
- Tomatoes must be washed and finely chopped and added to other products.
- You also need to pour oil into the pan, add salt and simmer the vegetables for 25 minutes.
- Separately, boil the mushrooms and then add them to the vegetables and continue to simmer for another 20 minutes.
- At the last minute you need to add all the spices.
- Then put everything into jars and seal immediately.
Salting volushki: simple and tasty recipes
Canning fried mushrooms
Few people know that mushrooms can be preserved even when fried. This preparation will be an excellent addition to all side dishes and will turn out to be a real salvation in those cases when there is sorely not enough time to stand at the stove and cook something for dinner.
Required Products:
- 1 kg of mushrooms;
- 350 ml of any vegetable oil;
- 20 g salt.
Few people know that mushrooms can be preserved even when fried. Cooking steps:
- Mushrooms should be soaked in cold water, then rinsed and peeled; large ones should preferably be cut into several pieces.
- Pour oil into the frying pan and heat it, add chopped mushrooms, salt them and fry for 45 minutes with the lid closed.
- After this, remove the lid and continue frying until the liquid evaporates.
- Place them while hot in warm jars, pour oil over them, and cover with lids.
- After this, sterilize the container for 30 minutes and immediately seal it tightly.
Rolling up mushroom soup
You can prepare not just mushrooms or salads based on them, but also mushroom soup. Its taste remains excellent; upon opening the jar, it seems as if it had just been prepared. To enjoy its taste, you don’t even have to heat the soup.
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